Achieve beautiful, naturally vibrant tones with PCB CREATION Natural Red Coloured Cocoa Butter. Crafted for professional chocolatiers and pastry chefs, this ready-to-use cocoa butter is ideal for airbrushing or brushing onto chocolate, cakes, moulds, fondant, cookies, cupcakes, gumpaste, and plated desserts.

Made with natural colourants, it offers a rich, deep red hue perfect for creating elegant bonbons, artistic confectionery, and refined pastry decorations.

Key Features

• Ready-to-use natural red coloured cocoa butter for professional applications

• Naturally coloured with carminic acid

• Suitable for airbrushing, spraying, or brushing onto chocolate and dessert surfaces

• Provides consistent, vivid coverage for bonbons, chocolate moulds, cakes, and fondant

• Product of France

Ingredients
Cocoa Butter, Carminic Acid.

Use & Application

• Tempering Required: Ensures proper crystallization for a glossy, stable finish.

• Melting Instructions:

  • Place the bottle in a 110°F (43°C) water bath for about 15 minutes, until approximately two-thirds of the cocoa butter has melted.

  • Shake thoroughly to melt and homogenize the remaining core.

• Application Temperature: Use at 86°F (30°C) for best results.

• Application Methods:

  • Airbrush or spray directly onto chocolate moulds and decorative surfaces.

  • Brush onto fondant, gumpaste, cakes, cookies, and plated desserts.

  • Can be diluted with plain cocoa butter or chocolate and applied using a heat gun.

Storage Instructions
Store in a cool, dry place, away from direct light.

Specialized in food decorations, PCB Creation provides professionals in pastry making and restaurant business with a wide variety of decorations -- finished decorations, do-it-yourself decorations, decorations for chocolate truffles and entremets, moulds, fruit and vegetable leathers… all of them intended to facilitate beautiful, trend-forward decoration.

Products in their collections are designed in tandem with recognized professionals from the world of pastry making -- Pierre Hermé, Christophe Michalak, Sébastien Bouillet… and many more.

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Summer Shipping:

At above 34°C, cocoa butter products may start melting, and recrystallize as white streaks or marks on the surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed cocoa butter is safe to eat and use in recipes.

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